Instructions
Prepare the Pasta and Chicken
- Cook the Pasta: Preheat oven to 350°F (175°C). Cook pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 6-8 minutes, or until cooked through and golden brown. Set aside.
Make the Sauce
- Sauté Garlic: Add minced garlic to the skillet and cook 1-2 minutes, until fragrant.
- Cream Sauce: Pour in heavy cream and chicken broth, stirring well. Add Italian seasoning and garlic powder. Simmer gently, then stir in Parmesan cheese until melted and smooth.
Assemble and Bake
- Combine: Add cooked pasta and chicken to the skillet with the cream sauce. Stir to combine.
- Baking Dish: Transfer to a 9×13-inch baking dish. Sprinkle 1 1/2 cups mozzarella cheese on top.
- Bake: Bake 20-25 minutes, or until cheese is melted and bubbly.
- Broil (Optional): Broil for 2-3 minutes for a golden, bubbly top. Watch closely to prevent burning.
Serve
- Garnish: Let cool a few minutes. Garnish with parsley before serving.
Cook’s Notes & Tips
- Use rotisserie chicken to save time!
- Don’t overcook the pasta; it’ll continue cooking in the oven.
- Store leftovers in the refrigerator for up to 3 days. Reheat gently.
Recipe Variations
- Add steamed broccoli or spinach.
- Add 1/4 teaspoon red pepper flakes for a spicy kick.
- Use sharp cheddar or Gruyère cheese for a different flavor.
Frequently Asked Questions (FAQs)
Q: Can I use half-and-half instead of heavy cream? A: Yes, but the sauce may be thinner. A cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) can help thicken it.
Q: Can I make this ahead? A: Yes! Assemble, cover, and refrigerate for up to 24 hours. Add 10 minutes to baking time.
Q: Can I freeze it? A: Yes, before or after baking. Wrap tightly to prevent freezer burn. Thaw before reheating.
Enjoy this incredibly comforting Garlic Parmesan Chicken Pasta Bake! It’s perfect for family or friends.
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